Greetings! Things have been so busy in these mountains lately!! Baby girl is growing every second and I’m still feeling great (thanks to a healthy, meatless diet!) She will be here in two months, ahh! I’ve also been busy catering for the grand opening party of Habit Boutique on Main Street – stop by today for incredible clothes & accessories. Thanks to the talented owner (and my sweet friend) Aly Osborn for going meatless for the event!
Savory mini muffins with red onion & rosemary
Located at 592 Main Street, Park City Utah
More recently, I was asked to speak at an event for Sage Mountain Animal Sanctuary for their Thirsty First Thursday series. I was honored to support Sage Mountain and met some fabulous people up at the High West location at Blue Sky Ranch.
We also escaped to southern Utah for a long weekend in Escalante for some hiking and relaxation with no cell-service! So nice to completely unplug sometimes and just enjoy nature…
Peace & quiet cabin life at Boulder Mountain Guest Ranch
Hike along the Escalante River
So much going on! Finally slowing down this weekend. It’s been so nice and sunny out lately, but this weekend it’s overcast and stormy. Perfect time to stay in, work on the baby’s room and make some warm, comforting lentil stew! This recipe could not be easier, you just throw all ingredients in a pot and let it simmer away until soft and tender. If you don’t like the curry flavor, you could add other herbs like Italian seasoning. Hope you enjoy, and happy start of summer vacation to all you lucky teachers out there!
First rinse and drain your lentils.
Then mix all ingredients together in a pot. Bring to a boil then simmer for about an hour until all veggies and lentils are tender. So easy!
Simple recipe for a warm, comforting pot of vegan stew.
Ingredients
- 1 cup dry lentils
- 3 1/2 cups veggie broth
- 1 cup diced sweet potato
- 2 carrots, chopped
- 3 celery ribs, chopped
- 1/3 yellow onion, diced
- 1 garlic clove, minced
- 2 TBS curry powder
- Salt to taste
Instructions
- First rinse and drain the lentils.
- Next mix all ingredients (except the salt) together in a large soup pot. Bring to a boil, then simmer for about an hour until all veggies and lentils are tender. Stir occassionally and add water or veggie broth as needed if the stew is too thick for your liking. Season with salt to taste.
- Top with something cool, like avocado, vegan sour cream or for vegetarian: plain greek yogurt.
www.meatlessinthemountains.com
